Posts Tagged ‘Turkey’

turkey1

I whipped this up super fast & served it over gluten free corn bread.  Ok YES the corn bread was from a box but it was a treat and I used all “Amy Approved” ingredients/modifications.  Here is the sauce recipe:

1lb ground turkey
Spoonful of coconut oil
1 onion
3-4 garlic cloves
3-4 carrots (I used multi colored ones)
Yellow pepper
2-3 zucchini’s
5-6 mushrooms
1 cup sprouted lentils
2 large tomatoes
Organic dried parsley & basil (you can also use fresh)
Salt & pepper – lots!

Chop & brown the onion, garlic, carrots & bell pepper.  Add in the ground turkey.  Season with salt, pepper & brown.  Add in chopped zucchini, tomatoes & mushrooms.  Stir all together.  In meantime you should be cooking your lentils.  If you find the sprouted ones (JJ’s on the Mesa carries them) they only take 5 minutes to make.  Strain & add in your lentils (use a big pan).  Season generously with salt, pepper, basil & parsley.  Put a lid on and simmer for about 10 minutes or until the carrots are super soft.

Serve in a bowl or over GF cornbread.  Top with Bragg’s Nutrition Flakes if desired.
CornbreadI bought this at California Fresh Market in Pismo Beach.  The ingredients you are supposed to add are NOT Amy Approved so here is what I added:
1 egg
1 1/3 cup unsweetened coconut milk
6 tbsps. coconut oil
1/4 cup coconut sugar

lentilsHere are the lentils I LOVE that cook in just 5 minutes!!!  JJ’s on the Mesa carries them.

ENJOY!!!

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Happy Thanksgiving…Grateful…Recipes…& more!

Happy Thanksgiving!!!!
I absolutely LOVE the Thanksgiving holiday.  It’s a time where family gets together, reflects on what they are thankful for, cooks amazing food, exercises & enjoys being together.

It’s so important to be THANKFUL for everything that surrounds you on this day.   Your family, good energy, CLEAN food, friends, laughs, sunshine, running partners, love, football, fun & the quality of your day.  So many people always want what they don’t have.  Take a look around you and be THANKFUL for what you already have. (this paragraph I wrote in my 2012 Thanksgiving blog but I thought it was so inspiring I would write it again)

I have so much to be thankful for this year.  Our daughter Charly is beyond a blessing.  Her arrival has brought so much joy, unconditional love & of course sleepless nights 🙂  We love her so much and are beyond grateful and blessed to be parents.

Now for the food!
If you haven’t followed my blog you don’t know about the amazing squash side dishes, sweet potato mash, cranberry sauce, paleo pumpkin pie & roasted turkey.

Here are a few of my favorites:
Roasted Acorn Mash
Roasted Turkey
Mashed Sweet Potatoes
Paleo Cranberry Sauce
Paleo Pumpkin Pie

Amy’s tip of the day:
*EXERCISE – wake up before everyone else & MOVE MOVE MOVE!
*Eat a plate of food (yes whatever you want) but DON’T go for seconds…
*Eat a piece of pie but cut it in half…
*If you are going to drink like a fish…Eat like a bird!

Are you ready for the holiday season? Don’t wait until January 2nd to get fit – I CHALLENGE you to be more fit BEFORE the holidays than after. Lose those 2 pounds NOW, cut out dairy NOW, skip dessert NOW, do the last 3 reps NOW. Start TODAY!

ENJOY your Thanksgiving holiday!!

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Paleo Cranberry Sauce

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Cranberry Sauce

12 oz Cranberries

1 cup Orange Juice

¼ cup raw Honey

1 tsp Ginger (fresh)

½ tsp Orange Zest

¼ cup Light Agave (or raw Sugar or Coconut Crystals)

pinch Cinnamon

*Optional: pieces of Orange

Mince the ginger and orange zest. Boil the orange juice, ginger and zest on high heat.

Once the liquid is boiling, add the cranberries. Reduce heat to medium (about a 4 on my stove) and cook uncovered for 7-10 minutes, stirring occasionally until the cranberries have burst.

Remove from heat and add the agave, honey and cinnamon. Stir and set aside to cool. Once the cranberry sauce reaches room temperature, cover and refrigerate. Can be done several days in advance.

This is AMAZING on turkey, chicken or even steak. LOVE these fall / Thanksgiving recipes!!!! ENJOY!

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Amy’s “Get Lean” Meal = Turkey Lettuce Wraps

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This is the PERFECT dinner when you are not starving, skipped your workout for the day or is your scheduled day off, want to feel leaner tomorrow and/or you just want to eat clean & Amy Approved 🙂  NOW if you ran 10 miles and did an Amy circuit you will feel like this is only your appetizer 🙂

Turkey Lettuce Wraps
1 pound ground turkey burger
1 zucchini
1 onion
1 tbsp unrefined organic coconut oil (I buy my coconut oil HERE)
1 avocado
1 tomato
Salt / Pepper
Spices as desired (I used organic onion powder, garlic powder, cilantro, basil – I buy my organic spices HERE)

In your coconut oil saute the onion for 1-2 minutes.  Throw in the turkey burger (you can also use grass fed beef, ground chicken, moose or bison) & brown.  Add the chopped zucchini, salt/pepper & desired spices.  In meantime wash your lettuce, chop your avo’s & tomato.  Once the meat mixture is done, pile everything high on your lettuce wraps and ENJOY!

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Thanksgiving Dinner Ideas

20111108-175829.jpg  Cranberry Sauce

20111108-175904.jpg  Slow Roasted Turkey Breast

20111108-180034.jpg  Roasted Acorn Squash Mash

Thanksgiving dinner can be CLEAN & yummy without all of the added preservatives, fat & calories.  Here is meal example I whipped up on a random week night.  SUPER yummy, satisfying, EASY & Amy Approved!!!

Cranberry Sauce
1 bag fresh cranberries
1 cup freshly squeezed orange juice (I used 4 oranges & squeezed by hand)

1.  Squeeze the oranges (by hand) into a measuring cup.  Place the cranberries & orange juice in a pot & slowly bring to a boil, making sure to stir from time to time.
2.  As the cranberries cook, they will eventually pop.  When all cranberries have popped (about 5-8 minutes), the sauce is ready.
3.  Cool in the refrigerator and serve with your thanksgiving turkey.
TIP:  If too bitter add 1 tbsp organic sugar

Turkey Breast
1 turkey breast thawed / bones on (about 1.5 lbs)
White wine
Coconut oil
Herbs & spices of your choice (I used salt/pepper, garlic salt, dill & cayenne pepper)

1.  Place your turkey breast in your crock pot in the morning before work.
2.  Rub w/ coconut oil & place the herbs & spices on top.
3.  Pour in enough white wine to almost cover your turkey breast.
4.  Cook on low for 8 hours.
ENJOY!

Roasted Acorn Squash Mash
1 acorn squash
2 tbsps unrefined coconut oil
1 large onion, thinly sliced
3 cloves garlic, minced
1 tsp ground coriander seed
1/2 tsp cinnamon
Sea salt & freshly ground black pepper to taste

1.  Preheat your oven to 375 F.
2.  Cut each squash in half, but leave the seeds in.  Place cut end up on a baking sheet & roast them for about 50 minutes to an hour, long enough so that the flesh is fork tender.  Remove once cooked & let set for several minutes.
3.  Meanwhile, in a medium skillet over a medium heat, saute the onions in the coconut oil.  Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown.
4.  Add garlic to the skillet, followed by the coriander, cinnamon, salt & pepper.  Continue to cook for about 2 minutes.
5.  Remove the seeds from the squash & discard.  Spoon out the tender part of the squash and discard the skin.  Roughly mash up the squash and add it to the skillet.  Mix well.  Only leave on heat long enough to blend flavors.

 

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